 Contact: admin@siamviking.com, LINE: @siamviking.th. Tel. 090-9504547, 063-3986677. | Looking like some modern-day Viking, the towering figure of Jan Erik Asbjornsen from Norway is the entrepreneur behind one of Bangkok’s highly rated importers of imported frozen seafood and meat –named, most fittingly, Siam Viking. A former five-star hotel chef, this enigmatic Norwegian set up Siam Viking in 2016 with the specific objective of bringing better quality of fish into Thailand for hotels, restaurants and home sales. And that’s not all. Jan Erik also sells premium quality meats and frozen ready meals for reheating at home. To maintain the highest standards of his seafood, Jan Erik handpicks the best line-caught fish available. This has been frozen at sea, using the top freezing standards and equipment to ensure they are without bruising, glazing or containing phosphates of any kind. While Pacific Cod loins and fillets, along with Norwegian Haddock, Atlantic Smoked Salmon and Alaska Sockeye Salmon are the company’s top sellers, Siam Viking also imports an extensive range of other seafood products, all line-caught and meeting the EU standards for healthy and environmentally conscious fishing. They include Smoked Norwegian products like Mackerel fillets, Haddock fillets, and Whole herring (kippers), as well as Norway Coldwater Prawns known for their unique salty taste and sweetness. Plus Gravalax, Sanriku oysters and a range of interesting products such as Codcakes, breaded Cod Burgers and even Salmon Burgers. Siam Viking imports premium New Zealand Beef, Australian Ribeye, US Brisket and Tenderloins as well as Lamb rack. Frozen meals include Beef Bourguignon, Chilli con Carne, Lasagne, Cod Curry, and even Fish and Chips. All the above and more are available at the Siam Viking shop, 2nd Floor, Liberty Plaza, Sukhumvit 55(Thonlor), Basngkok 10110. Delivery is available anywhere in Thailand, and orders in Bangkok before 4.30pm are delivered the same day. |
 After two years enduring the Covid pandemic, the Club was finally able to return to a new, if modified normality we hope may continue. This was our fourth visit to Belga Rooftop Bar & Brasserie at Sofitel Sukhumvit Hotel, and it was more than just a long-awaited treat. Executive Chef Nicolas Basset, Master of Beer and Ceremony Peter Laird, and their entire team provided us a wonderful experience from start to finish.
Several members arrived early, availing themselves of the opportunity to try some of the Belgian beers on offer before the proceedings began with canapés around the bar. Delicious morsels of Beef Tartar on toast and Tuna with Lemongrass on Endive (Bangkok meets Brussels) were served with an Austrian Grüner Veltliner from Fritz Wieninger (2018) as aperitif. Wine Spokesman Robert Lea, admittedly not a big fan of white wines, still found this a suitable, if not awe-inspiring, complement to the food. Robert was more pleased with our second white wine, a Cantina Terlan Gewurztaminer (2018) from the Südtirol, Alto Adige Region of Northeastern Italy. He appreciated the slightly spicy richness of this wine, which was paired with Poached Asparagus with Truffle Vinaigrette, Marscapone Cream and Pickled Mushrooms. Our Food Spokesman (and Club Wine Master) Thomas Boedinger said this crisp and fresh starter was, for him, the best dish of the day. We next enjoyed a Salmon Mi-Cuit with Tarragon Crust on Braised Lentils and Petits Legumes. It was a beautifully delicate preparation – the fish was perfectly done, with just a hint of the duck fat in which it was cooked sous-vide style and served with a reduced sherry vinegar sauce. It was accompanied by Two Paddocks Fusilier Bannockburn Pinot Noir (2017) from the South Island, New Zealand. Robert expressed surprise that such a red, with its spicy cherry notes, would go so well with the salmon. He also felt it was perhaps a bit “young” but some others thought it actually tasted nearer the end of its life. Some mysteries defy explanation. For example, how is it possible, in the nearly 20-year history of our Club, we never before had a lunch at Gianni Ristorante – one of Bangkok’s most popular and iconic Italian restaurants? Oh, individually, of course, we have all enjoyed on many occasions the fine dining and service standards proffered by Gianni Favro since he opened in 1996. Yet it was only now, after the restaurant moved to stunning new surroundings at the Plaza Athenee in Wireless Road, that we visited as a group – a sadly belated decision, but still more than worth the wait.
Upon our arrival, the famously hospitable service staff offered an aperitif, Kellerei St. Pauls Plötzner Weissbergunder 2019, from Südtirol DOC in the Alto Adige region of Italy. Wine Spokesman Alex Fisken declared this Pinot Bianco to be “elegantly understated – like a lot of the people around this table”. He also noted that it was highly rated by experts, refreshingly fruity with hints of pear, apple, and herbs. It went very well with the fine selection of amuse-bouches we enjoyed: Rice ‘Arancino’ with Tomato Gel, Citrus-Fruit Cured Hamachi Carpaccio, Steamed Prawn with Cocktail Sauce, and Tapioca Waffles Topped with Burrata & Anchovies. Once seated at a long table in the beautiful terrace room, surrounded by glass and mirrors, we were served an Italian classic, Vitello Tonnato – thinly sliced roast veal and tuna sauce, garnished with capers and pickled peppers. Food Spokesman Andrew McDowell enjoyed the delicate flavors of this dish, but was most impressed with how it paired with the wine: Gaja Ca’Marcanda Promis 2016, a widely acclaimed name among Tuscan red blends. Robert Parker gave it 93 points, noting “the Promis has always seen Merlot in a leading role...” and the 2016 (55% Merlot, 35% Syrah and 10% Sangiovese) “is a full and complete wine with nice roundness and bright freshness on the close”. Alex especially appreciated its “fresh and spicy” character. THE LIST WE ASKED READERS OF THE BIGCHILLI TO TELL US THEIR FAVORITE BANGKOK RESTAURANTS. PART 24/4/2022 La Dolta Pasta Chef-partner Francesco Deiana is reckoned to make some of the pastas in town. Luckily, Bangkok has two branches of this simple but popular restaurant. Thonglor Branch: 161/6 Thonglor 9 Road, North Klongtan, Wattana, Bangkok Tel. +66 (0) 2 392 8688, +66 (0) 86 300 1111 info@ladotta.co Silom Branch: 10/15 Convent Rd, Silom, Bang Rak, Bangkok 10500 Tel. +66 (0) 2 236 5558, +66 (0) 61 773 6526 info@ladotta.co
The List We asked readers of The BigChilli to tell us their favorite Bangkok restaurants. Part 14/4/2022 Beluga Impressive newcomer serving modern Italian cuisine a la carte and a tasting menu. Located on the first floor of a chic purpose-built venue, with parking below. 726 Soi Suan Phlu, Bangkok. www.belugabangkok.com Tel. 097 229 4353
Full menu with prices can be found here:
https://www.fooddelitebkk.com/ Operation Hours: - Mon-Fri: 9.00am - 6.00pm - Orders before Noon: delivery within 5pm - Orders after Noon: delivery the next working day - Orders on Saturday and Sunday: delivery on following Monday - Deliveries outside Bangkok will be arranged on following business day - Closed on weekends and public holidays Delivery information: - FREE DELIVERY with minimum order of B1,000 in the specified highlighted area on our website. Below B1,000, a fee of B100 will be applied. - Delivery outside highlighted area: a fee of B100 will be applied. - Outside Bangkok: a fee of B200 will be applied. Contact information: - Website: https://www.fooddelitebkk.com/ - Facebook: https://www.facebook.com/fooddelitebkk/ - Instagram: https://www.instagram.com/fooddelitebkk/
Both Wine Spokesman Alex Fisken and I liked it a lot as it did not present the normal rather acidity flavour of the current in vogue style of NZ whites.
We moved on to Beef Carpaccio Classic Style with extra virgin olive oil, shaved parmesan & rocket. The only complaint one heard was that it lacked a second plateful to do it justice; it was very tasty, beautifully presented and drew deserved praise from Food Spokesman Andrew McDowell. With it, Winemaster Thomas Boedinger had unearthed our last bottles of Altrovino Duemani Merlot/Cab Franc 2015 (Tuscany, Italy). This proved to be both very enjoyable and very cost effective (later vintages have doubled in price); Parker awarded it 91 points and said in 2016 “there is a wild, untamed and brambly element to the bouquet with forest floor, dark berry fruit, grilled herb and scorched earth. The wine shows a sharp and edgy personality that will soften with another year of bottle aging”. |
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